Pannbiffmedlokmeatpattieswithonions Recipes

PANNBIFF MED LOK - MEAT PATTIES WITH ONIONS

Steps:

• Melt 2 tbsp butter in skillet over medium heat. Add sliced onions and saute until tender. Add sugar, and continue to saute until they are starting to carmelize (turn brown). Remove from pan and keep warm.
• In the meantime, gently mix together the ground beef, breadcrumbs, egg, milk, allspice, ginger, grated onion, salt and pepper. Form into 4 patties.
• Melt 2 tbsp butter in skillet over medium heat. Add patties and fry until brown. Flip the patties and brown the other side. Add the water, cover, and simmer for 15 - 20 minutes until cooked through.
• Serve, topped with the onions and, if you like, the Swedish Cream Sauce, potatoes and pickles.

ONE-PAN CHICKEN DINNER

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken breasts in a single layer in the center of a 9x13-inch baking dish. Pour green beans into one side of the baking dish. Spread potatoes out on the other side of the dish.
• Sprinkle dressing mix over chicken, beans, and potatoes; drizzle butter over the top. Cover baking dish with aluminum foil.
• Bake in the preheated oven until chicken breasts are no longer pink in the center and the juices run clear, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CRISPY PANKO CHICKEN BREASTS

Steps:

• Pound chicken breasts, one at a time in a resealable freezer bag, until about 1/2-inch thick. Lightly beat egg in a shallow bowl. Combine panko crumbs, salt, pepper, garlic powder and onion powder in a separate shallow bowl. Dip chicken breasts in egg until coated, drip off excess and dip in panko mixture. Press chicken into crumbs until fully coated.
• Heat oil in a large skillet on medium high heat. Transfer chicken to pan and cook about 2 to 3 minutes per side or until chicken is brown, crispy and fully cooked.

PAN-ROASTED CHICKEN BREASTS

Steps:

• Season chicken on both sides with salt and pepper.
• Heat olive oil in a heavy skillet over medium-high heat until it starts to shimmer. Place chicken breasts in skillet skin side down. Sprinkle with fresh herbs. Do not disturb the breasts until the skin side sears, 5 or 6 minutes. Turn chicken.
• Cook until internal temperature reaches 150 degrees F, about 5 minutes. Add vinegar and butter to pan with chicken. Shake pan gently until butter melts and internal temperature of chicken reaches 160 to 165 degrees F, 2 to 3 minutes more. Add a splash of chicken broth or water if sauce needs to be thinned.

SIMPLE PAN-FRIED CHICKEN BREASTS

Steps:

• Pound the chicken breasts with a meat mallet or a rolling pin, to tenderize the meat and ensure uniform thickness.
• Sprinkle salt and pepper on both sides of the chicken and let sit for 15 minutes or so.
• Heat a skillet over med-high heat, and add olive oil.
• When pan is sufficiently heated, sear chicken breasts over high heat.
• Allow about 2 minutes (until lightly browned) before turning to other side.
• Optional: Before serving, sprinkle grated cheese on chicken and broil for approx 5-10 mins (until cheese is melted).
• Serving suggestions: Serve this over pasta, or as chicken sandwich with fresh tomatoes, lettuce and mustard/mayo.
• Personally I love this with fried rice too.